Old Fashioned Bean Salad

• 1/2 lb (.2 kg). bacon
• 1/4 cup (60 ml) water
• 1/4 cup (60 ml) cider vinegar
• 2 15.5 oz (434 grm). cans great northern beans, rinsed and drained
• 2 cups (475 ml) peas, cooked
• 1 tsp (5 ml) dried savory, crumbled
• salt and pepper to taste
• 4 cups (950 ml) finely shredded cabbage, optional for serving suggestion
• 16 cherry tomatoes, halved, optional for serving suggestion

1. In a large skillet cook bacon over moderate heat until crisp.
2. While the bacon is draining on paper towels, pour off all but 2 tbsp (30 ml) of bacon grease from skillet (save excess grease for another purpose, or discard).
3. Add water and vinegar to skillet and simmer, whisking frequently.
4. As mixture simmers, crumble bacon into dressing.
5. Add beans, peas and savory and bring back to a simmer for about 1 minute.
6. Adjust seasoning with salt and pepper and serve immediately.
7. If desired, place each serving of bean salad atop 1/2 cup (125 ml) of shredded cabbage and garnish with four cherry tomato halves.

bacon, water, cider vinegar, great northern beans, peas, salt, cabbage, tomatoes

Taken from online-cookbook.com/goto/cook/rpage/001215 (may not work)